In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned. Cut into bite size pieces and set aside.

Chocolate Dipped Strawberries, who can resist them? With Valentines Day coming up. Here is a favorite that I make several times a year. They also make beautiful presentations if you skewer them on bamboo skewers and present them like long stem roses.

The recipe is originally from allrecipes.com one of my favorite web-sites.
Don’t buy the overpriced chocolate dipped strawberries in the stores – they are so easy to make and delicious! Makes about 3 packages of strawberries. If you have chocolate left over use them to drizzle over cookies, or dip other fruit. Very good.

Chocolate Dipped Strawberries
Ingredients

16 ounces milk chocolate chips

2 tablespoons shortening

1 pound fresh strawberries with leaves

DIRECTIONS
1. Insert toothpicks into the tops of the strawberries (washed and completely dried!).
2. In a double boiler (bowl over hot water in a pan), melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. (or in this case, I used cupcake papers and just put a berry in each. Enjoy.

This is a wonderful refreshing dish that I love to serve at our home. My husband and I seem to always battle for the last bowl when the late night munchies hit. We end up sharing!

It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble. The beauty of this dish is you can put any veggies in you want. My mom made this with green beans once and broccoli another time. Both were delicious. I happen to like this combination the best. But if you did not like artichokes, or cucumbers – substitute away!

Greek Orzo Pasta Salad
Serves 6-8

3/4 lb Orzo Pasta (I love the Barilla Brand)

1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)

1 can artichoke hearts

1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)

1 package cherry or grape tomatoes (chopped tomato is fine too)

fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)

1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta

1/2 jar roasted Red Peppers (optional)

For the Dressing:

6 Tbsp. olive oil

4 Tbsp. Red Wine Vinegar

1 Tbsp. mint

1 tsp dried oregano

1/2 tsp. salt

1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions. Prepare the vegetables, and put in a large bowl. When the pasta is cooked, drained and cooled, add to the chopped veggies. Combine the ingredients of the dressing and pour over the pasta salad. Combine. Add the feta cheese last, it seems to hold together better then. Enjoy. This really is quite addicting. I think you will find it is as well.